Maybe it's a misprint. I could be wrong, but when I read the book, I seem to remember mine saying that "whole wheat" did not mean 100&#37; whole wheat (and therefore 100% whole grain).

Many bread makers label their bread as whole wheat, when it is not made with 100% whole wheat. Reading the label, you can see that whole wheat might be the first ingredient, but other (non-whole grain) flours are also added. Some "multi-grain" breads will have a label that says "made with whole wheat" and by reading the nutrition label, you might find that whole grains aren't even the first ingredient.

The first ingredient (which indicates it's the largest proportion of the ingredients) should be a whole grain. NOT enriched flours. NOT "wheat" flour (white flour is made from wheat but doesn't include the "shell" - I forget the real name - of the wheat grain, which is what makes it better for your body). NO hydrogenated oils. NO high fructose corn syrup. NO corn anything, really.